Serves: 4
This vegetarian and Whole30 compliant salad is a quick crowd-pleaser you can pack for lunch, bring to a picnic, or make for a summer dinner party. Feel free to customize it with whatever seasonal veggies you have on hand!
INGREDIENTS:
For the dressing
- 1/3 cup Medlie Beet Orange Basil
- 1 lemon, juiced
- 3 tbsp red wine vinegar
- 1/3 cup avocado oil
- sea salt, to taste
- pepper, to taste
For the salad
- 1 cup baby kale
- 3 cups arugula
- 6 leaves fresh basil
- 1 sweet potato, diced
- 1 pint cherry tomatoes, halved
- 1 cup blueberries
- 1/2 cup blackberries
- 4 tbsp sunflower seeds
- 1/3 cup parsley, chopped
INSTRUCTIONS:
- Preheat oven to 405 degrees F
- Roast diced sweet potato pieces on a baking sheet for 30 minutes
- Chop all the salad veggies and add them to a large serving bowl with the berries
- Combine all dressing ingredients to a mason jar and shake vigorously with the lid on to mix
- Top the salad with the roasted sweet potato once slightly cooled, add more sunflower seeds, and drizzle with the dressing
- Toss the salad and serve
- Soup Hack: If you’re making lunches for the week, store the salad (veggies only) in 4 separate containers. Keep the dressing separate in the mason jar to use all week long!